Sunday, December 8, 2013

Philly Cheese Steak Stuffed Peppers

3 large bell peppers, red, yellow or green (I like red best)
1 1/2 pounds beef chuck roast, slow cooked or left over, broken into chunks.
8 ounces mushrooms, sliced
1 large onion, sliced
1 clove garlic, minced
6 -8  ounces provolone cheese, 12 slices
1 teaspoon Italian seasoning, optional

1. Cut peppers in half (through the stem)  and remove core and seeds.

2. Place peppers on a cookie sheet and bake at 400 degrees till semi tender, about 15 - 20 minutes.

3. While peppers are cooking, saute mushrooms, onions and garlic in a skillet till nicely caramelized.

4. When cool enough to work with, press one slice of cheese down into each pepper.

5. Then place several chunks of roast beef into peppers on the cheese.

6. Top the roast beef, with some of the mushroom, onion and garlic mixture.

7. Place another slice of cheese on top.

8. Bake at 350 for 20 minutes or till cheese is bubbly and pepper is at desired tenderness.

Servings: 6

I slow cook my chuck roast, either whole or cut into chunks, in a can of diced or crushed tomatoes and the Italian seasoning, or just use left over roast.  Then I make my peppers that evening with the cooked roast beef.

These freeze nicely for individual lunches

No comments:

Post a Comment

Thank you for commenting on my blog post! If you like my blog, become of member or subscribe! (Check out the side bar on the right.) You can also share it with your friends via Facebook, Twitter, or email. I appreciate you!